white bean chicken chili

A new soup recipe! Its simliar to this recipe, but with a little twist. We really like it, and freeze part of it for later! Works great!

2 T. olive oil
1 medium onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)
3 chicken breasts, cooked and chopped
9 oz. package frozen WHITE corn
2- 15 oz. cans Great Northern beans, undrained
7 oz can diced green chilies
1/2 t. cumin
1/2 t. coriander
1/2 t. oregano
1/4 t. cayenne pepper, opt.
3 c. chicken broth
3 T. lime juice

Toppings:
grated cheese (pepper jack, or fiesta)
sour cream
salsa
green onions, chopped
corn tortilla chips

Directions:

1. In a large pot, saute onion and garlic in olive oil.
2. Add chopped chicken, and everything else. Stir until well blended.
3. Bring to a boil, and then turn heat to low and simmer for 20-30 minutes.
4. Serve with toppings and enjoy!

Note: the original recipe reads "I personally think this soup is better the next day...and I add a lot more garlic and cumin to make it more flavorful. Also,you can add the sour cream (1 c.) and cheese (about 2 c.) and stir it in well to make the soup more creamy; do this right before serving it!